Holiday Pie Recipe

This festive Holiday Pie Recipe recreates a beloved seasonal fast-food treat with a buttery, flakey hand pie crust and a rich vanilla custard filling. Glazed with sweet icing and rainbow sprinkles, these handheld pastries offer a creamy, nostalgic bite that is perfect for holiday parties or a cozy winter snack.

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Holiday Pie Ingredients

The Custard Filling:

• 6 tbsp Pastry Cream Mix: Or custard powder. This provides the stable, thick vanilla base that won’t leak during baking.
• 3 oz Cream Cheese: Softened. Adds body and a slight tang to balance the sweetness.
• 1/2 cup Whole Milk: To hydrate the custard mix.
• 1 1/2 tsp Vanilla Extract: Enhances the creamy flavor.

The Pastry Shell:

• 2 Refrigerated Pie Crusts: The ultimate shortcut for thin, flaky layers.

The Finish:

• 1/2 cup Confectioners’ Sugar: For the glossy glaze.
• 2 tbsp Whole Milk: To thin the icing.
• Sprinkles: Festive red and green nonpareils are traditional.

How To Make Holiday Pie

1. Whip the Filling: In a medium bowl, beat the softened cream cheese until completely smooth. Add the vanilla, pastry cream mix (or custard powder), and milk. Beat on medium speed until creamy and combined. Crucial Step: Cover and chill this mixture for at least 4 hours. It must be very thick and cold to pipe or spoon without running.
2. Prep the Dough: Unroll one pie crust on a lightly floured surface. Roll it out slightly thinner (about 1/8 inch). Cut out 6 equal rectangles. Place them on a parchment-lined baking sheet and chill. Repeat with the second crust to get 6 matching tops.
3. Assemble: Remove the chilled filling and dough rectangles. Spoon or pipe a generous amount of custard onto the center of the 6 bottom rectangles, leaving a clear border.
4. Seal: Place the top dough rectangles over the filling. Press the edges firmly with your fingers or a fork to crimp and seal them shut. Place the assembled pies back in the fridge while the oven preheats (cold dough = flaky crust).
5. Bake: Preheat oven to 400°F (200°C). Bake the chilled pies for 10–15 minutes. Start watching closely at the 10-minute mark; they should be puffed and golden brown.
6. Glaze: While the pies cool slightly, whisk together the confectioners’ sugar and milk until smooth. Drizzle or brush the glaze over the warm pies. Immediately top with sprinkles before the icing sets. Serve warm.

Recipe Tips

• Filling Thickness: If you can’t find pastry cream mix, instant vanilla pudding mix works in a pinch, but use slightly less milk to ensure it is thick enough to hold its shape inside the hot pastry.
• Sealing: To prevent leaks, brush a tiny bit of water or egg wash along the edges of the bottom crust before pressing the top crust down. This acts as glue.
• Custard Chill: Do not skip the 4-hour chill time for the filling. If the custard is warm or room temperature, it will boil out of the crust in the oven.
• Glazing Temp: Glaze the pies while they are warm, but not piping hot. If they are too hot, the glaze will disappear. If they are cold, it won’t spread nicely.

What To Serve With Holiday Pie

• Hot Cocoa: A rich chocolate drink complements the vanilla custard.
• Coffee: The bitterness balances the sweet glaze.
• Gingerbread: Serve alongside spicy cookies for a contrast.
• Eggnog: Dip the pie for ultimate holiday indulgence.

How To Store Holiday Pie

• Refrigerate: Because of the custard filling, store leftovers in the refrigerator for up to 3 days.
• Reheat: To restore the flaky crust, warm in a toaster oven or air fryer at 300°F for 5 minutes. Microwaving makes the crust soggy.
• Freeze: Freeze unbaked assembled pies for up to 1 month. Bake from frozen (add 2-3 minutes).

Holiday Pie Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 32g
• Sugar: 18g
• Protein: 3g

Nutrition information is estimated per pie.

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